Spicy baked beans

Three different types of beans simmer in the crockpot with plenty of seasoning and hot sauce to make one of the simplest side dishes you can bring to the table. These flavorful baked beans take less than five minutes to make.

When I first made these beans, my family devoured them in one meal. Serve them with Beer Garlic Chicken and Memphis Coleslaw for an easy and delicious weeknight dinner.

Mexican baked beans

The inspiration for these Mexican Baked Beans came to me one day when I wanted to make baked beans, but I didn’t have any bacon around the house and the ground beef was frozen.

My family is full of self-proclaimed meat-loving carnivores, and it’s hard enough to get a meatless meal past them, let alone a new twist on a popular meat-filled baked beans recipe.

I decided to boost the flavor of the beans and see if the added spices could make up for the “missing” meat. In fact, my boys devoured these beans with some Mexican spices and a generous helping of hot sauce.

If you have bacon on hand, I’m always all for adding it to the recipe. But these randomly veggie beans make a great side to any meal.

Spicy baked beans recipe

For this recipe you will need the following ingredients:

• bright red kidney beans
• great beans from the north
• pork and beans
• Onion
• brown sugar and molasses
• Ketchup and Dijon mustard
• Hot cholula sauce
• taco seasoning

To make these Mexican Crock Pot Beans, place all the ingredients in a slow cooker and stir. Cook 4-5 hours on HIGH or 8-10 hours on LOW. Garnish with chopped fresh coriander before serving, if desired.

While I love the simplicity of this slightly sweet and tangy baked bean recipe, it also pairs great with meat additions. Feel free to add a pound of cooked ground beef, sausage, or bacon.

Mexican beans from the slow cooker

Slow cookers or crockpots are one appliance I have more than one of. If you’re an avid slow cooker user like me, you might understand that more than one is required. So let’s talk about my favorites:

First up is this 6 liter slow cooker with a lockable lid. These crockpots are great for transporting groceries. Mine is everywhere from church potlucks to barbecues to game nights to Thanksgiving dinner. But beware, these slow cookers run insanely hot. Low is closer to a boiling point than a boiling point, the warm setting is actually simmering. So trust me when I say HIGH is high.

My go-to slow cooker is this 8 quart crockpot. It’s my favorite appliance for preparing large roasts and large batches of chili. Fun Fact: Did you know that a full 4 liter kettle actually cooks slower than a half full 8 liter kettle?

To prep just a few pounds of chicken to shred into enchiladas or other smaller recipes, this 3 liter version is perfect.

Thanksgiving just became a breeze once I learned how to make all the side dishes with these medium-sized round slow cookers.

If you’re not a fan of the idea of ​​having more than one slow cooker around the house, these CrockPockets are a revolution when it comes to preparing and storing multiple dishes at once. They fit a standard 6 liter crockpot and divide it into two sections perfect for serving different side dishes or keeping taco fillings warm for parties.

Spicy baked beans

If you love how easy it is to cook Mexican beans in the slow cooker, then I highly recommend checking out this Slow Cooker Pork Carnitas recipe. And this is the easiest and most delicious chili recipe I have ever found.

I have my eye on these Refried Beans that I plan to try soon. And this hot bean dip is a hit at every event I’ve taken it to.

For those who like the spiciness in this Spicy Baked Beans recipe, check out this Green Chile Macaroni and Cheese for more. It’s the perfect blend of creamy cheese and lasting spiciness.

The ranch flavor in this Southwest Chicken Salad is also fabulous. And it’s super easy to prepare.

{originally posted 6/16/15 – recipe notes and photos updated 5/18/23}